Rice

[KFC911]

Bear with me boyz....I'm learnin' here. No Condoleezza fans?

Now what are the odds of finding anything but plain ol' Uncle Bens when I head out....if that?

Quit teasin' us maroons ...

[WPOZZZ]

There's eighty rice.

[KFC911]

Just scored some Jasmine and some squeezably soft Charmin... yay !

[WPOZZZ]

Originally Posted by KC911

Just scored some Jasmine and some squeezably soft Charmin... yay !

But not two $1M jackpots?

[Pazuzu]

Bryan's Rice-Boy Page

(I can't believe that page is STILL alive!)

[KFC911]

Originally Posted by WPOZZZ

But not two $1M jackpots?

Meh...I gots rice and TP...so both ends are good...I even know the tricks of TP...half-way there !

[GH85Carrera]

When I was in 10th grade in Hawaii at Radford High School back in the olden days of the 1970s all the lower classmen had to work on the cafeteria serving line at school. I did that duty two times. Both times I was serving the rice. Every single meal, always had a glob of super sticky white rice. Even when dropped right next to mashed potatoes! I was handed an ice cream scoop (really) and would drop it on the plate for every kid. It would fall a few inches and bounce. Most kids that ate it just poked it with a fork, and bit into it like a ice cream cone.

When I moved out on my own I was dead broke, and survived on rice. Most meals were rice with soy sauce, and on Friday payday I could splurge and put a can of Hungry man soup on top of the rice. I was eating for 4 or 5 cents per day except that Friday evening fancy meal with the soup.

I used an old Panasonic rice cooker, and made that same gummy rice. The rice came in a cloth bag and was some Japanese brand that I don't remember. I ended up keeping the cloth bag as a rag.

[HardDrive]

[RWebb]

Originally Posted by KC911

Bear with me boyz....I'm learnin' here. No Condoleezza fans?

Now what are the odds of finding anything but plain ol' Uncle Bens when I head out....if that?

Quit teasin' us maroons ...

Yes, but she was overpowered by the spicy Rummie sauce.


You can buy rice from Amazon.


also here is one mentioned on p. 1
https://ansonmills.com/products/23

He saves old tmey cultivars of various food species - often he finds them by walking along old RR tracks.

I have not tried his rice but his spendy grits are real good.

[KFC911]

Originally Posted by RWebb

Yes, but she was overpowered by the spicy Rummie sauce.
....

As the old saying goes...just like white on Rice .

Any Jasmine tips & recipes ...easy ones please

[RWebb]

There is a lot of rice diversity on this planet.

Sushi rice is special and they have special rice types they grow for sake. I'd assume there is even more complexity in China but haven't heard anything about it.

Italy has used short grain rice for that mushy stuff - with a lot of butter and parmesan, it is quite good.

Persia (Iran) is a big rice culture too. They prize the ("Ir___") something which is the crust of rice at the bottom of the pot. it is tasty.


In Louisiana, rice is very important and is long grain. There is an old Cajun saying (in 1700s French) which translates as "every grain must stand to itself" - very different from the Asian "I wanna pick it up with chopsticks" sticky attitude.

Also, at least some decades ago, each woman in a neighborhood have a specialty. We were lucky enough to live next door to La'Neal Redd who was noted for her rice. Of course, she didn't have a recipe (and if she did she would never give it to anyone outside her family or to a son or male relative - recipes in Louisiana were matrilineal - even up into the 1980s). But as a child I was able to get some furtive rice-making watching in... she washed her rice afterwards and steamed it in a colander with a damp heavy towel over it. There were other special techniques too, but I've forgotten them.

The amazing thing about Miz Redd was that she was from Mississippi - all the adult women used to talk about it and try to figure out how somebody from MS could make better rice than a Louisiana native. I think they finally decided that she must have Louisiana relatives.

Louisiana has a shrimp capital and of course, a rice capital, Crowley. It is now called an International rice festival and they invite rice bigwigs from other cultures...

https://www.ricefestival.com/schedule.html

[KFC911]

I've always got some boxes of Gumbo mix w/ rice, and Red Bean & rice on hand which I add Andouille, chicken etc. It ain't the real deal...but works for me

Haven't been to Jazz Fest in many years...ain't the same anyways .

[RWebb]

It's parties AFTER Jazz Fest...


Back to rice:

https://www.conradrice.com/product/konriko-wild-pecan-rice-boxes/

[KFC911]

Originally Posted by RWebb

It's parties AFTER Jazz Fest...


Back to rice:

https://www.conradrice.com/product/konriko-wild-pecan-rice-boxes/

Thanks! Back to JF....the club scene at night wooohooo . My girl and I left Tips one morning at 6:30 am....'cause she wuz tired....but I digress ....

[masraum]

Originally Posted by vash

Calrose for general use.

and one day, i am buying some Carolina Gold rice to see what the fuss is all about.

The missus and I are going to try the Carolina Gold again, and now I'm curious about Charleston Gold too.

Originally Posted by KC911

I've never even heard of Carolina Rice....

https://ansonmills.com/grain_notes/12

Carolina Gold

Carolina Gold rice, a long-grain rice of slender size and ambition, first surfaced in South Carolina just after our Revolution. Clean, sweet, and non-aromatic, it prospered in coastal Carolina and Georgia bogs and did its fluffy separate-grain thing in a traditional black iron hearth pot, or potje, complementing the African-style stews it attended. In colonial Charleston, African slave women hand-pounded and winnowed hulls from the rice grains with mortar, pestle, and fanner basket. The resulting rice, scrubbed golden white through abrasion, contained whole and broken grains, with germ and flecks of bran intact. Its flavor and texture were exquisite. Barely a long-grain rice by definition and nearly a medium-grain in its dimension and diversity of cooking application, Carolina Gold had attributes substantial enough to appeal to a broad international market.

The Civil War brought the culture and cuisine of Charleston to its knees, and though Carolina Gold continued to set quality standards for American rice into the 20th century, it ultimately lost ground to new varieties and became, after the Depression, virtually extinct. In the mid-1980s, a plantation owner from Savannah collected stores of Carolina Gold from a United States Department of Agriculture (USDA) seed bank and repatriated the rice to its former home along the coastal wetlands south of Charleston. Anson Mills began growing heirloom Carolina Gold for research in 1998 and today has organic rice fields in Georgia, North and South Carolina, and Texas.

“New crop rice,” the name designate for Anson Mills Carolina Gold, refers to rice that is milled and cooked within two months of harvest. The appeal of new crop rice (which is nearly a religion in Japan) lies in its delicate fresh flavor and lush, pearly mouthfeel, qualities derived from the immature starch character of the kernels themselves, and because the rice has not been dried down. By contrast, most rice in the United States is harvested and run over a high-heat drying table, a process that converts the kernels to mature, aged rice with no remaining new crop quality. Unlike mature rice, new crop Carolina Gold retains subtle traces of field greenery in its aroma and flavor, particularly green tea and almond. For practical purposes, Anson Mills extends the life and character of new crop rice by storing unhulled rice in the freezer until it is milled, and returns colonial-style Carolina Gold rice with state-of-the-art milling technology designed by engineers in California and Japan. It is the only rice of its kind produced in the United States.

Neutral-in-flavor, non-aromatic rice, like Carolina Gold and Japanese short-grain, enhances subtly seasoned fare, supporting a delicate fish sauce or chicken stew and providing a bolster for raw fish. Non-aromatic rice has a more absorbing nature as well: it will bloom with the flavor of whatever it touches in a pot.
Carolina Long Gold

When Thomas Jefferson, then ambassador to France for our new government, tried to persuade French rice merchants to buy Carolina Gold rice, the French said no thanks. They preferred the gruel-like qualities of medium-grain Italian rice to Carolina Gold’s firm texture and upright carriage for their puddings and desserts.

Recognizing the French might have a point, Jefferson dispatched his own agent to smuggle seed rice out of Italy and sent the seed, probably an ancestor of Arborio, to a successful Charleston rice planter for study. Jefferson continued, throughout his presidency, to promote research in South Carolina to breed a rice variety capable of producing both high-quality separate grain and gruel dishes. By 1820, a new rice called Carolina Long Gold began to establish an elite market share in Europe. Beyond its superior flavor, aroma, and texture, this elegant new rice possessed starch qualities capable of producing sticky, creamy, or separate-grain dishes, depending on how it was cooked. Estate grown and especially prepared for market, its cooked grains were visually unique and beautifully textured. Carolina Long Gold created a culture and cuisine of influence in the city of Charleston and enabled America to take the European rice trade from Italy and dominate world import rice markets until the Civil War. Carolina Long Gold rice and other important local rice varieties conceived during the Jefferson era and marketed after his presidency were lost during the Civil War.
Charleston Gold

In 1998, Dr. Gurdev Khush, a rice geneticist, and his good friend and rice entomologist from Charleston, Dr. Merle Shepard, began a collaboration at the International Rice Research Institute in the Philippines. Using descriptors associated with Carolina Long Gold and genetic material from Carolina Gold, they created a new rice with attributes of the famous lost Carolina Long, and sought to give this new rice an aromatic dimension akin to the floral rices of India and South Asia. After a decade of selection and trials of over 100 different new cultivars, they produced a beautiful new rice bred naturally from Carolina Gold. Elegant, long, and slender with a subtle perfume, this new rice cooks slightly dry, and grain-for-grain. Dr. Anna McClung, a rice geneticist at the USDA-ARS in Beaumont, Texas, collaborated with Drs. Khush and Shepard to release this new rice to the public. Charleston Gold, as it is called, underwent culinary trials in commercial kitchens in Charleston beginning in 2008, and was released to the public by the USDA in 2012.

Charleston Gold is an aromatic rice and, like other long-grain varieties such as basmati and jasmine, has a heady, perfumed fragrance and a flavor distinctive enough to go head-to-head with the racy-hot and complex seasonings of Thai and Indian cuisine, or reveal itself slowly in a solitary bowl with just a touch of butter. Long-grain aromatic rice can generally be relied on to cook up dry, light, and fluffy, and Charleston Gold possesses this delightful trait as well.

[greglepore]

Botan for most things.

[vash]

Originally Posted by greglepore

Botan for most things.

Nice choice.


How many times do you rinse? Me. Twice.

[greglepore]

Originally Posted by vash

Nice choice.


How many times do you rinse? Me. Twice.

Depends. For asian style stuff, once or twice. For pressure cooker risotto, not at all, just 1 1/2 cups rice to 3 cups liquid (usually chix stock and white wine). 6 min under pressure, release pressure and add butter and parm, stir over heat for a minute or two to absorb any remaining liquid. Truly the killer app for a pc. And Botan works as well as real arborio.

[KFC911]

Thanks guys for the tips...I had already read a bit about Carolina rice....the "other" Carolina...low country..."South of the Border" !

Speaking of Tips....Greg will know of whom I speak....Kimock....show started at 3:45 in the morning....good times !

[vash]

Originally Posted by KC911

Thanks guys for the tips...I had already read a bit about Carolina rice....the "other" Carolina...low country..."South of the Border" !

Speaking of Tips....Greg will know of whom I speak....Kimock....show started at 3:45 in the morning....good times !

I always imagined Anson Mills rice just at your regular grocery store in North Carolina.

I would visit the farm. (Unless im full of it and it’s not NC that’s where they are)